When spring hits, it's easy to get excited about asparagus and strawberries. I get it, I do that too. However, there are some other items that deserve your attention. Take for example, the hakurei turnip. These turnips are a bit more mild in flavor compared to the larger variety- and that goes for both the roots and greens.
While you can eat hakurei turnips raw, these pan-fried turnips deserve a try. I don't like to overcook them but with a nice char on the outside, the flavor is the best of the raw and the cooked flavor. I tried this recipe with and without shallots. You can certainly add a member of the allium family but I found no matter what I tried, the flavor overpowered the turnips.
Herbs: Swap out the thyme for parsley or tarragon. You could also just leave the herbs out and do a bit of salt and pepper. These fried turnips can hold their own.
Vegan: I love the flavor the ghee brings but if you're going vegan, just swap it out for olive oil.
Gluten-free: I think the breadcrumbs make the turnips but that could be the bread-love in me talking. You can always pick up gluten-free breadcrumbs or try your hand at making your own.
Turnips are one of the vegetables that is easy to ignore but shouldn't. They have what I find to be the perfect balance of butteriness and earthiness (compared to other roots that are all earthy flavor).
They are great roasted, grilled, and can be thrown into stir fries. I think the best part of turnips, however, are the greens. They aren't over-powering and can be used as you would chard, kale, or beet greens.
Want more turnips in your life?
Turnips are often under-rated and overlooked! Can't wait to buy some to make this ASAP! 🙂
Well I need to search for these turnips! I've never even heard of them! Love the thyme in your recipe. I think it's an underappreciated herb. I even use a lot of dried thyme.
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